The following was posted on Modern Baking:
Though the national news media covered in excruciating detail Hurricane Katrina’s destruction of the Louisiana and Mississippi Gulf Coasts, one would be hard pressed to recall any positive reports coming from the storm’s aftermath. Certainly none about the area’s wholesale, retail and supermarket bakeries and bakery supply houses, which were knocked out of business.
One retail bakery not only survived Katrina but has thrived after losing all its products, ingredients, some major equipment and suffered damage to the building causing a three-week shut down. Paul’s Pastry Shop has benefited from a coming together of good luck, timely planning and “the hand of the Lord,” say co-owners Sherri Paul Thigpen and husband Robert Thigpen.
Read full story at modern-baking.com/retail_baking/mb_imp_18279/.